Pork Braised in Milk

Pork Braised in Milk

Piggy

The idea that mixing the meat of one animal with the milk of another sounds rather oft-putting.  It doesn’t have to be, but it is. It sounds gross. So, as I have thumbed through cookbooks and read some of my favorite blogs, especially those with an Italian bent, I seemed to repeatedly run across a recipe, and several variations of it, of just that. Pork braised in milk.

I like pork.  I REALLY like pork butt, have been known to play with pork belly for home-cured pancetta and bacon, and think that the tenderloin is one of the most delicious cuts of all animal. It is lean, takes on salt and herbs well, and packs a ton of flavor. I have learned to make Lonza with a good pork tenderloin too. More on curing pork cuts some other time.

I typically pick up a big pork loin from Costco every other month or so. I usually then cut it up into three different pieces and can make three different meals out of it.  This past cut netted me some BBQ pork loin that I used to make some BBQ pork sandwiches (I prefer butt in this case, but hey, I had it so I used it) and then took the leftovers to make a a BBQ Pork with Kale fried rice dish that was superb.  The second cut produced a pork “chop” meal with mustardy apples and onions on the side. Delish.  The third piece, well, it was time to braise the loin in milk.

I have made this dish before, and every time, it looks gross but tastes excellent. Everyone, including ALL of the kids, love it.  The recipe is so simple, and if you can get past the concept of it, you will make many people happy.

Pork Braised in Milk

1, 2-3 lb pork loin
3 tbsp butter
salt and pepper
2 1/2 cups whole milk
herbs such as sage, thyme or rosemary

Heat up your favorite pan over medium high heat. Add butter until sizzling. Liberally season the loin with salt and pepper. Brown all sides, about 3-4 minutes per side. Turn heat down to medium. Add milk and herbs (last night I used rosemary). Bring to a boil and then reduce to a simmer with lid slightly off for about 2 hours. Internal temperature should be about 145 degrees for medium rare, 160 for well done.

Remove loin and let rest. Add 1 1/2 cups water to the “gravy” and then let boil for about 15 or so minutes. The milk will turn into little globules of goodness (again, looks terrible, unappetizing even but is SO GOOD). Cut up loin and spoon over milky gravy. Serve with whatever you want, but I did roasted potatoes and roasted broccoli with garlic.

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